Smashed Potatoes with Tapenade

Smashed Potatoes with Tapenade

Adapted from Seven Fires: Grilling the Argentine Way

Ingredients

Serves 4

4 potatoes, about 5 oz / 140 gr each, well scrubbed*

2 tablespoons red wine vinegar

1 bay leaf

6 black peppercorns

4 tablespoons + 4 teaspoons black olive tapenade (make your own tapenade with this recipe)

Salt to taste

*Use all-purpose red, yellow, white potatoes for this, not Russets.

Directions

Put potatoes in a large saucepan with vinegar, bay leaf, peppercorns, and water to cover.

Bring to a boil, reduce to a simmer, and cook for about 12 to 15 minutes, or until the potatoes are tender enough to be pierced with a skewer.

Drain potatoes in a colander but do not allow them to cool, or they will break instead of smash.

Place warm one potato in a dishcloth on a hard surface. Slowly and gently crush the potato using the palm of your hand. Transfer to a try. Repeat with the remaining potatoes.

Heat 1 tablespoon of oil in a large skillet over medium heat.

When hot, place potatoes in the skillet and cook without moving for about 5 minutes.

Using a wide spatula, transfer potatoes to a plate crisp side down. Spread uncooked side with 1 tablespoon of tapenade, and press it down lightly into the potato.

Slide the spatula under the potato and with one quick move, flip the potato over onto the skillet (tapenade side down). Spread 1 teaspoon of tapenade over the potato.

Repeat with the remaining potatoes and brown them for about 5 to 7 minutes.

Sprinkle with a bit of salt and chopped fresh parsley to taste and serve immediately!